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Crepe Suzette Recipe

Even if you haven’t ever had Crepe Suzette, you’ve probably heard of this famous crepe dish. Most of us have probably watched a scene from a movie or television show in which the waiter in a high-class restaurant prepares them at the table with a flourish of liqueur and flame.

Probably the most interesting thing about the original crepe Suzette recipe
is that it was an accident :)! In 1895, a waiter at a posh restaurant in Paris was prepping their signature dessert for the Prince of Wales. A burning chafing dish was on his cart as he worked and he accidentally caught the liqueurs he was going to use in the dessert on fire. Rather than throw it away, he took a taste and discovered it was delicious. The Prince was also impressed and insisted this new dish be named for the young lady who accompanied him – thus the name, Crepes Suzette.

Fair warning to all who plan to embark on this culinary adventure: a crepe Suzette recipe is not simple. It involves making the crepes and the sauce, then combining the two and performing the perfect flambé. Making the crepes is the easy part.

*You can use a cheese grater to shred the rind while still on the orange.
**You can use another orange liqueur like Cointreau.

Instructions for Saucing the Crepes

Before beginning these steps, simmer a pot of water (make sure it is not boiling). Put a plate on top of the simmering pot.

1. Stir the orange rind and butter together.

2. Melt about 1 teaspoon of this mixture in a pan over medium heat.

3. Place one crepe in the pan and heat for 30 seconds on each side.

4. Sprinkle sugar on the crepe and then fold it in half and the half again to form a triangle.

5. Put the completed crepe on the plate over the simmering water.

When all of the crepes are done you are ready for the true test – the flambé.

1. Combine the liqueurs and heat them in a saucepan just until the liquid begins to bubble. Do not bring to a complete boil or the alcohol will burn off.

2. Place each crepe on a serving plate.

3. Drizzle about 2 tablespoons of the liqueur mixture over a crepe and light the fumes around the edges immediately so that the crepe does not soak up the liqueur. Use long matches or a long barbeque lighter.

4. Let the crepe cook until the flame disappears on its own and serve it immediately.

Crepe Suzette Variations

A true flambé is done in a chafing dish, large skillet, or a pan made specifically for flambéing. You can use one of these and transfer the crepes to serving plates after the flame has gone out.

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